|Shrimp Fettuccine Alfredo - highly spiced, sauteed shrimp, tossed in fettuccine noodles and a lighter alfredo sauce, made with 2 percent milk and a quality freshly grated Parmigiano-Reggiano.|
Shrimp Fettuccine AlfredoI don't know too many folks who don't like a rich alfredo sauce. I mean, let's face it. When you go out to a restaurant do you ask for your cream sauces to be made with skim milk? Um, nope.
Heavy cream is delicious, though I don't keep it in my fridge all the time, and it's not something I want to consume on a regular basis. I usually only buy it for a very specific recipe. Like holiday mashed potatoes. Custard ice cream. Rich, oyster stew. Or my spicy tomato cream sauce for pasta. Definitely my cream biscuits with the leftovers!
I'm not a fan of skim milk though, and not too crazy about 1% either, but I do always have 2% milk in the fridge, and sometimes whole milk, again usually purchased for a specific recipe. Although like anybody else, I love a sauce made with heavy cream, I have discovered that a lower fat milk can still give great flavor and creaminess to an alfredo sauce. When I decided to make this I happened to have shrimp thawed, so that's what I used, but naturally other proteins like chicken breast, ground beef or ham can step in, and it's a great meatless pasta sauce too. Here's how to make it.
Prepare fettuccine according to package directions; drain and set aside. Since I had shrimp, and I wanted to bump up the alfredo with some flavor, I brought out some of my favorite seasonings - similar to what I use on my Chicken Lazone and other dishes - chili powder, paprika, cumin, garlic powder, onion powder, salt and Cajun seasoning.
Toss shrimp with seasonings until well coated.
Heat 1/2 of the oil in a skillet, cooking shrimp in batches until mostly cooked through, about 2-3 minutes per side depending on size of shrimp. Remove and set aside.
For the sauce, wipe out skillet and melt butter add flour, cook and stir for 5 minutes. I typically use unsalted butter in most recipes, but had some regular salted butter on hand so that's what I used here. Remember whichever type of butter you use, whether salted or unsalted, consider additional salt you use in any recipe. It's easy to add more, but impossible to take it away!
Add garlic cook another minute. Slowly add milk. Whole milk would be fabulous, though I used 2% because that is what I had on hand. Of course, heavy cream would take it over the top!
Add seasonings, cook and stir over medium high heat until thickened, about 6 to 8 minutes. If you find the sauce to be too thick, add a little bit of additional milk until it reaches desired consistency.
Return shrimp to pan and stir to warm through.
The Cajun and I had a gift card for Olive Garden to use so we went there one day for a late lunch. We rarely go out to eat or make it there, so I'd all forgotten about this gadget that they bring right to your table to finely grate fresh, block Parmesan over everything! I said to myself, "Self, you need to get one of those," so I did!
Amazon! I always have a block of good Parmesan cheese in the fridge, vacuum sealed in a FoodSaver bag so it stays fresh for a long time. It's come in handy a lot, and I'm using it for other hard cheeses like cheddar too. Another handy gadget to have, if you like to garnish with freshly grated hard cheeses.
Remove from heat and stir in cheese until incorporated.
Add cooked and drained fettuccine to skillet and toss
Serve immediately offering additional cheese at the table.
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Recipe: Shrimp Fettuccine Alfredo©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
For the Seasonings:
- 1/2 pound fettuccine noodles
- 1 pound raw large (16 – 25 Count) shrimp, peeled and deveined
- 1-1/2 tablespoons cooking oil (vegetable, canola, olive oil)
For the Sauce:
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Creole or Cajun seasoning
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon finely minced garlic
- 1-3/4 cup milk (I used 2%)
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Creole or Cajun seasoning
- 1/8 teaspoon freshly grated nutmeg
- 2/3 cup finely shredded, fresh Parmigiano-Reggiano cheese, from a block
Prepare fettuccine according to package directions; drain and set aside. Meanwhile, toss shrimp with seasonings until well coated. Heat 1/2 of the oil in a skillet, cooking shrimp in batches until mostly cooked through, about 2-3 minutes per side depending on size of shrimp. Remove and set aside.
For the sauce, wipe out skillet and melt butter; add flour, cook and stir for 5 minutes. Add garlic and cook another minute. Slowly add milk, seasonings and nutmeg. Cook and stir over medium high heat until thickened, about 6 to 8 minutes, adding additional milk only if needed to reach desired consistency. Return shrimp to pan and stir to warm through. Remove from heat and stir in cheese until incorporated, then toss in fettuccine. Taste and adjust seasonings as needed. Serve immediately, offering additional cheese at the table.
Cook's Notes: Do not use the green, shaker type of pre-shredded Parmesan cheese for this recipe. It contains fillers that will interfere with your sauce. Shred it from a block of good Reggiano. Substitute seasoned and cubed, boneless, skinless chicken breasts, cooked and drain ground beef or cubed baked ham. May also add in a variety of vegetables, including frozen mixed vegetables.
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©Deep South Dish
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